Process of making compressed yeast



Patented Apr. 13, 1926.

UNITED," STATES PATENT OFFICE.

REINHOLD KUSSEROW, F OAKLAND, CALIFORNI.

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ralsin syrup vor similar fruit extract and its particular object is to considerably simplify the, manufacture and to secure superior products while at the same time allowing a high yield of alcohol to be obtained. It is proposed in the present invention to utilize a method by which the bacteria originally contained inthe mashing materials are preserved as contradistinguished from the present method in which molasses and water are both treated either by heat or by the addition of large 5 quantities of acid to destroy all bacteria originally contained therein.

he process of manufacturing compressed yeast from molasses or other sacchariferous substances offers many ,difliculties. The so keeping qualities, the color and the odor of. the product are generally inferior to those of grain yeast if prepared by the process emloyed at the present time. The old methods urthermore involve heavy expenses for heat and labor because the molasses and the water for diluting the same are usually heated in order to sterilize them. All of these expenses will be saved where my process is usedsince no heat whatever is required and no attempt is made to sterilize either the molasses or the water used for diluting the same.

In m process cold molasses is diluted with co d'water to about 20 Balling and acidified. Generally I employ for this purpose it to liters of sulphuric acid to 100 kilos of molasses dependent upon the alkali content of the same. Instead of sulphuric acid I may use any other acid not antlseptic like hydrochloric, phos horic or any organic acid in a quantity -su cient to acidify the liquid to the same degree, that is, to .5 to 2 ccm. normal sodium hydrate for-100 ccm. of liquid. Molasses of sour reaction needs Application filed ma a, 1924. Serial 110. 711,883.

less acid, that is about to liters are sufficient for the same quantity. Either before or after acidification a solution of about kilo of sodium thio-sulphate or any other thio-sulphate may be added. The diluted liquid is allowed to stand for several hours. If a precipitate has formed the latter is separated from the clear solution in a well known manner by settling or with a filter press. The effect of the acid and the thiosulphate is to clean the molasses sufficiently 66 biologically and to decolorize the same without requiring any heat.

The solution is further diluted to three to six degrees Balling and the water used for this purpose is preferably cleaned by the addition of an alkali, preferably lime, which may be added in the proportion of approximately kilo of lime to every 1000 liters of water. This mixture should be allowed to stand for about one hour.

The usual yeast nutriments, such as ammonia, ammonia compounds, phosphoric acid, phosphates, or organic substances are added to the molasses either before or after the cleaning.

Yeast is added and compressed air intro lduced into the prepared solution. Yeast and lactic acid bacteria grow together during fermentation because the "erms of acid" time required, in'the cost of production and in the outlay and factory equipment.

. I claim:

1. The process of reparing a nutrient solution for the manu acture of yeast from molasses containing lactic acid bacteria which consists in diluting the substance with water to approximately20 B., in adding as acid to the solution sufl'icient to acidify it without sterilizing the same in incorporating a thio-sulfate and in adding yeast with the costly heating and cooling nutriments while maintaining the solution at ordinary temperaturesa 2. The process of reparing a nutrient solution for the manuacture of yeast from 5 molasses containing lactic acid bacteria which consists in diluting the substance with water to approximately 20 13., in adding as acid to. the solution sufficient to acidify menace it in the proportion of about one ccm. normal sodium hydrate to 100 com. of liquid without sterilizing the same, in incorporating a thiosulfate and in adding yeast nutriments while maintaining the solution at ordinary temperatures.

REINHOLD KUSSEROW. 

